This post may contain affiliate links. See my disclosure policy.
This 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. I love that you don’t even need an ice cream maker!
Love easy ice cream recipes? Try my oat milk ice cream, coconut ice cream, and almond milk ice cream.
Nowadays, healthier strawberry ice creams line the shelves of every mainstream grocery store. I’m all for it, but let’s just say the ingredient lists are about as long as a CVS receipt.
That’s why I’ve become obsessed with making my own ice cream at home. It’s healthier, cheaper, and tastes better, too.
Table of Contents
Why I love this recipe
- 3 key ingredients. Yes, you read that right: all you need are strawberries, maple syrup, and coconut milk.
- Full of fresh strawberry flavor. There are no extracts or syrups in this recipe. What you see is what you get.
- No ice cream machine is needed. All you need is a blender (or food processor) and a loaf pan to make smooth and creamy ice cream.
- You won’t miss the dairy. No one can tell there is no cream or cow’s milk in this.
★★★★★ REVIEW
“This is so good!!!!!!! I forgot about it, and it’s been a few days in the freezer, but it still tastes amazing ♥️” – Justice
Ingredients needed
- Chilled coconut milk. Preferably canned, full-fat coconut milk, which will give the ice cream a smooth and rich texture. Refrigerate the cans so the ice cream gets cold faster.
- Maple syrup. My #1 sticky sweetener of choice, but agave nectar also works. If you don’t mind the overpowering flavor of honey, you can use that too.
- Strawberries. Use frozen strawberries that haven’t had time to thaw. If there’s any moisture on them, you’ll end up with ice crystals.
- Xanthan gum. Optional but helpful to guarantee smooth, scoopable ice cream.
How to make no churn strawberry ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Place a loaf pan in the freezer.
Step 2- Combine ingredients. In a blender, add the ingredients (except the xanthan gum) and blend thick and creamy. Don’t over-blend, or it will become too icy when thawing.
Step 3- Add xanthan gum. If using, add it halfway through the blending.
Step 4- Freeze. Pour the ice cream mixture into the loaf pan and cover with plastic wrap. Every 20-30 minutes for the first hour, stir the ice cream by hand so it doesn’t become icy.
Step 5- Thaw and serve. Let the ice cream thaw for 10-15 minutes before scooping into your bowl.
Arman’s recipe tips
- Don’t use fresh strawberries. I know it may be tempting, but fresh strawberries will change the texture and make it difficult to firm up. If you only have fresh strawberries, freeze them prior to making the ice cream.
- Use an ice cream maker. While definitely optional, it saves me the trouble of churning by hand and gives the ice cream a more soft-serve consistency. Make sure to follow the manufacturer’s instructions.
- Wet the ice cream scoop. It’ll make scooping the ice cream easier.
Variations
- Make creamier ice cream. Swap the canned coconut milk for canned coconut cream, or discard the liquid at the bottom of the cans.
- Add more strawberry flavor. After blending lightly gold in some strawberry chunks, stewed strawberries, or even strawberry jam. It’ll add a different texture and sweeter flavor.
- Add other berries. Why stop at strawberries? Toss in raspberries, blackberries, blueberries—you name it!
- Enhance the flavor. Add one teaspoon of vanilla extract or lemon juice to totally transform the flavor.
- Use dairy. Okay, I know I’ve said multiple times how good this is without it, but if you want it to be true blue rich and creamy, use heavy cream.
Storage instructions
To store: Strawberry ice cream can be stored in a freezer-safe container in the freezer for up to 1 week.
To re-freeze: Since there’s no dairy, I don’t recommend re-freezing the strawberry ice cream once it has been thawed. Re-freezing causes the mixture to ice up, and the next time you remove it to enjoy, it will be rock-hard solid.
More frozen treats you’ll love
- Sugar-free ice cream
- Cookie dough ice cream
- Brownie ice cream
- Avocado ice cream
- Superman ice cream
- Protein ice cream
3-Ingredient Strawberry Ice Cream
Video
Ingredients
- 2 cups frozen strawberries
- 14 oz canned coconut milk refrigerated * See notes
- 1/2 cup maple syrup
- 1 teaspoon xantham gum optional
Instructions
- Place a loaf pan in the freezer.
- In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing.
- If you choose to use xantham gum, add it halfway through blending and do not over blend.
- Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
So if you had to choose – would you pick SALT or SUGAR? This is a life or death question, by the way – ha!
SALT. Always salt. Sugar can go…disintegrate.
SALT POWER!!
I’m a huge fan of salty & sweet so why have I never thought to add salt to my smoothie? Sounds delish.
Thank you so much, Deanna! It enhances the taste!
I’ve never thought of sweet and salty ice cream. It sounds oddishly(?) delicious. 😀
You need to add sea salt to EVERYTHING!
i made peanut butter and banana soft serve long time ago, the best combination. possible. your icecream sounds fantastic,
Peanut butter and banana is an epic combination…actually, I think Parita just posted something using those two which sounded epic!
let me guess.. laura is the salty one? Jk. But i do love sea salt in everything. SO this is a yes! try it on watermelon next
Um… already done geeze 😉 Feta cheese and watermelon is a favourite combination of mine 😉
freakin genius
😯 WHY did I never think to add salt to my smoothies?! OMG… Shame on you for watching me down smoothies for the past two weeks and not telling me!
Ice cream… vanilla. I’ve been a vanilla girl for as long as I can remember, but I have a feeling a lot of that might have to do with the fact that I can’t eat most of the fancier flavours because of my allergies. Cookie dough and moose tracks definitely sound wonderful though… But the good thing about vanilla is you can toss whatever you please into it 🙂
Dude. I didn’t message it to you, but I totally had an ‘Amanda’ flavour gelato after brunch today. Seriously, Spoons worthy!
But for store bought..vanilla takes the…cake?
i need to make this! sounds so mmm mmm good!!
So delicious!
Lot the sweet and salty! I just sweet and salted my egg whites bowl!
Wow, sweet and salty egg whites sound amazing!
Vanilla bean ice cream lady right hurrr.
I love that you call it “vanilla essence”. It’s sort of like how Curt came home to let me know he bought us a “credenza” which supposedly is a fancy name for entertainment unit…I’ve been calling it that ever since.
Hahaha what do you call it? Isn’t that the name?
I’m calling my future child Credenza…what an epic name!
Well now doesn’t this sound amazing! Sweet + Salty for the win!
Morganne would you expect anything less? Whole 30 forgot to mention it makes it’s participants so cheeky :p
whoa the addition of coconut butter i think is what totally takes the cake on this one. I suck at making any sort of smoothie blend thing (mostly out of pure laziness) but I swear if i ever do, saving this one 🙂
Haha go for it, Alex. The worst part is cleaning the damn blender!
This sounds so good! I’m all about the smoothie bowls. I’m also all about smoothies and you’re right–it’s strange considering how cold it’s been lately. Maybe we are all just wishing for summer.. Favorite ice cream hmmmmm nutella. Nutella gelato is by far my favorite.
Erin.
You’ll like my Monday post. I tried the greatest gelato flavour known to human kind! Add sea salt to your next smoothie…epic.
This sounds amazing and so refreshing! I love the addition of sea salt!
I love banana and PB “ice cream” before. It was so delicious! My absolute favorite ice cream flavor is mint chocolate chip. Mmmm…I could totally go for a bowl of it for breakfast! 😉
Ice cream for breakfast is completely appropriate! Seriously, I go through sea salt like it’s going out of style!
That is definitely the way to do smoothies or basically anything of the like – suuuuper thick. That’s probably the closest I’ve come to making a mock ice cream.
Favourite ice cream would have to be moose tracks (vanilla with fudge and mini PB cups), chocolate chip cookie dough, or cookies and cream. Is it bad that I’m now seriously considering ice cream for breakfast?
I just told Chelsea you gotta check out my Monday post tomorrow..had the most EPIC ice cream flavour today. EPIC!!!
Love that you made this WITHOUT bananas! I will definitely have to try it out! Most “ice creams” in the HLB world always have a frozen banana which makes me want to hurl 😉
Hahaha exactly- I love bananas but not banana ‘ice cream’- the texture reminds me of baby food.